Step One: Preheat the oven to 180oC and toast the nuts for 5-10 minutes, or until most of them look golden-brown. Rub the skins off the hazelnuts by wrapping them in a tea towel and agitating furiously.

Step Two: Place the cooled nuts in a food processor and pulse until finely crushed, but not completely ground – there should still be plenty of chunks left. Tip the nuts into a bowl, then add the figs and dates, coconut oil and 1 teaspoon of water and pulse until the mixture is like sticky glue. Return the nuts to the food processor, along with the sesame seeds, and pulse until it looks like gravel.

Step Three: Take a loose-bottomed 23cm round tin and cut out a circle of baking paper to fit the base, then place the lined base on a large sheet of plastic wrap. Lift up the plastic wrap and base then drop it back into your tin, so the base is lined with baking paper and the sides are lined with plastic wrap. Press in the gluey nut mixture and freeze for at least half an hour.

Step Four: For the Semifreddo, put the egg, egg yolks and honey in a heatproof bowl set over a pan of simmering water. As the heat makes its way through, whisk until you have a frothy-textured sabayon – it should take about 5 minutes. Remove from the heat and cool to room temperature. Whip the cream to stiff peaks.

Step Five: When the sabayon is cool, gently fold in the yogurt, then the whipped cream. Pour over the base and freeze for at least 4 hours. About half an hour before serving, transfer the cake to the fridge to soften a little. Drizzle with honey and serve with wedges of fresh fig.